jan's 4th of july bean dip

Name: Jan's 4th of July Bean Dip
Prep time: 10 min
Cuisine: American
Ingredients: - 1 (15 oz.) can black beans, drained and rinsed; - 1 (15 oz.) can cannellini beans, drained and rinsed; - 1 (15. oz.) shoe-peg corn, drained; - 3 small or 2 med. bell peppers chopped (we used one ea. red, yellow & green); - juice of 2 lemons; - ¼ cup olive oil; - 1 tbsp. chopped cilantro or flat leaf parsley; - 1 small-med. red onion, chopped; - salt and pepper to taste; - 2 ripe avocados, rough chopped*; - 2 ripe tomatoes, chopped*; - tortilla chips, for serving

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

Serve as a dip, a salad or a side dish. It’s delicious however you decide to use it. This is my sister-in-law’s recipe and this is just the way she made it. Feel free to add a chopped jalapeno and some chili powder and cumin.

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yield serving(s)

prep time 10 Min

method No-Cook or Other

Ingredients For jan's 4th of july bean dip

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can cannellini beans, drained and rinsed
1 (15. oz.) shoe-peg corn, drained
3 small or 2 med. bell peppers chopped (we used one ea. red, yellow & green)
juice of 2 lemons
¼ cup olive oil
1 tbsp. chopped cilantro or flat leaf parsley
1 small-med. red onion, chopped
salt and pepper to taste
2 ripe avocados, rough chopped*
2 ripe tomatoes, chopped*
tortilla chips, for serving

How To Make jan's 4th of july bean dip

1
In large bowl, mix everything except the avocados, tomatoes, and tortilla chips. Stir to combine, cover and refrigerate overnight.

2
*Peel, chop and stir in avocado and tomato right before serving with tortilla chips for dipping.
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